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Moist Lemon Blueberry Loaf

This Moist Lemon Blueberry Loaf is a delightful blend of bright lemon flavor and sweet blueberries, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-purpose flour Can use whole wheat for a healthier version.
  • 2 teaspoons Baking powder Ensure it's fresh for best results.
  • 1/2 teaspoon Salt Enhances flavor.
Wet Ingredients
  • 1/2 cup Unsalted butter Can substitute with coconut oil for dairy-free.
  • 1 cup Granulated sugar Can use a sugar alternative.
  • 2 large Eggs Flax eggs work for vegan option.
  • 1/4 cup Fresh lemon juice Use fresh, not bottled.
  • 1 tablespoon Lemon zest Zest before juicing for more flavor.
Add-ins
  • 1 cup Blueberries Can use fresh or thawed frozen.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan with butter or line it with parchment paper.
  2. In a bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
  3. In another bowl, cream together the softened unsalted butter and sugar until light and fluffy, about 3-5 minutes.
  4. Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl to incorporate.
  5. Stir in the fresh lemon juice and lemon zest until fully combined.
Mixing
  1. Gradually add the dry ingredients to the wet mixture, alternating with the blueberries. Mix until just combined.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  3. Let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Notes

Don’t overmix the batter to avoid a dense loaf. Store in plastic wrap for up to 3 days or freeze slices for up to 3 months.